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Wednesday, November 30, 2011

Ybanag Longanisa

Has it been really almost a week since my last post? Please don't give me that face... but you see I've been busy with the kids and my brother who spent a week with us here in St. Louis. But no worries, I'll make it up to you by sharing with you a special delicacy from my home town.... Longanisang Tuguegarao or Longanisang Ybanag.

Longanisa is very much a part of Filipino breakfast. Just like chorizos or sausages, it has its different variations depending on where you are from. My hometown of Tuguegarao boasts its own version of longanisa. You may find it very similar to that of Vigan longanisa; tangy, salty, garlicky, and cooked on its own rendered fat. You could either make it crunchy by toasting or frying or once cooked leave it soft with its silky casing and its juices and flavors will burst in your mouth when you bite it.

On my recent trip to Orlando, Benedict, my brother in law made some longanisa. It was definitely a hit especially for all of us who miss our town's famous longanisa. He served it one breakfast morning and you should have seen how surpirsed my aunts and his cousins were when they saw a whole batch of longanisa on a big platter. They looked so authentic like it was flown from Tuguegarao! I'd like to thank him for sharing with us the step by step process and also for showing us his improvised funnel (so practical and so classic of him-- haha!)

Let's start with ingredients:

2-3 lbs of coursely ground pork

1 tbsp ground pepper

7 cloves garlic, chopped (you may add or lessen the amount depending on how much garlic you want)

1 tbsp salt

3 tbsp cane vinegar (if you could find sukang iloco the better; you may add more if you'd prefer a tangy mixture)

1 1/2 tbsp oil cooked with achuete

hog casing (he bought it from a local meatshop)

cooking twine

Mix all the ingredients together. Remember not to over mix it as you want to retain its course texture.

This is the funnel that he used; an improvised funnel with the use of the top of a water bottle. The mouth of the water bottle is just perfect to make the process of filling the casing so much easier.

Fill-up the casing like so...

Tie the ends of each longanisa ...

One of the "secrets" to Longanisang Tuguegarao or Longanisang Ybanag is to air dry it. Now for the other "secrets" the pork should contain fat and should be coursely chopped. Also the vinegar should be sukang iloko or if it's white vinegar, use a good brand such as Datu Puti and lastly, there should be plenty of garlic.

Once dry, store in the freezer or if you can't wait like me, cook it by rendering its fat; add a minimal amount of water., let it simmer until its fat is rendered.

Serve with garlic rice and egg... with sides of fresh tomatoes and a dipping sauce of vinegar... ENJOY!

OH YUM!!! How fun that he made this for you all:-) AND seriously, what a creative idea to use the top of the water bottle for the casing! Don't worry about not posting in a bit, life gets crazy:-)Hugs, Terra

Thanks for sharing with us the recipe we grew up eating but never would have thought of making. It looks so easy and I never thought I would entertain the idea that I definitely could make it. Tell Dick I love his "innovation" LOL!

Hi Malou! Yay, you got a post in... you're such a pro blogger (unlike me LOL) ;)I've only been making longganisang hubad since I don't have a sausage stuffing attachment. But your bro has a great idea (how McGyver haha). I'm excited to make a proper longganisa now. :)P.S. It was so nice to catch up with you today, we've all been so busy!

Hi Ann: Yay you're the first and thank you for stopping by. Yeah this is our staple breakfast menu... i hope you get to try it.

Terra: Yeah i know life does gets crazy but fun..yeah crazy fun. haha. how are you?

TagaTugue: yeah right? I never would have thought of making it but since we're so far away from home we try to re-create it and you'll be surprised that you could!

Chef Day: hello it's great to know that you've visited my town already and such a small world that your best friend is a close family friend of ours... such a wonderful world!

Charmel: thanks for sharing the link and for planning to try it. WOuld love to see a picture of it when you try... thanks!

Carol: Hello there again. Yeah it was so nice talking to you. I miss Socal and you guys. But yeah don't you think it's a clever idea to improvise the funnel just as my brother in law did. I'm so glad he shared it with us.

I learn something new everyday. I've never heard of Longanisa before, but it does indeed look delicious. And how genius to use the top of a water bottle to fill the sausage casing. How did you push the meat in? Is it as simple as just pressing the meat down or is there a trick to it?

Whoa... homemade! This is something that I feel too lazy to do... I bet it tastes really good, but if I'm still lazy about baking, then this is even worse. I admire you Malou! I love how you cut the tomato! I am going to do that to impress my family. =)

This sounds great! I love sausages of all types. My question is, with the air-drying, how do you keep it from developing a bad bacteria; or are there enough other things in it to control any bacteria growth?

Wonderful post, Malou!This is the kind of longanisa I love...very similar to Malolos longanisa which has strong garlic flavor and not sweet. Wish I can have even just one bite of that! Haven't eaten one for more than four years!

Hi, Malou!! Kudos to your BIL for his "McGyver" solution. Love the idea, i just got my order for Kitchen Aid sausage stuffer. I so wanted to make longanisa/ chorizo for the longest time but didn't coz i thought i needed the stuffer lol!!! Thanks for sharing. I can't wait to make them w/ or w/o the stuffer!!!

I saw this post,read it & thought I left a comment.You see, your longa post made me lose my mind with its yumminess! I love Tuguegarao Longaniza, my sis is married to someone fr your home prov. They used to bring me this AND the Tuguegarao flat pastillas.I must try your recipe. I do the Capampangan one. But yours is a must try. Can I do without the casing for your recipe? Thanks, Malou...for sharing one of my faves!

Malou, those longanisas look perfect. They have been on my to-make list for a while but still waiting for my parents to give me their recipe. I know I'd be very happy with yours, too. I wish I could reach into the screen and have that delicious plate for breakfast.

Hi malou,My name is richie and i was excited to see ibanag longanisa when i took my chance to google a recipe.My father, Rodolfo Balao,is from Tuegegarao. in fact, his sisters owned one of the first hotel in Tuguegarao called Olmpia Hotel, named after her sister. I remember the kitchen always busy in cooking and the cook named tonio who unfortunately died with our longanisa recipe.My aunt does remember the ingredients but not the measurements. So to this day, we dream of our tiny crunchy longanisa. And how i miss making friedrice with the oil. Do let me know if your mom still remembers Olympia Hotel and any of the Balao Clan.Please do continue with Skip to Malou. I look forward to your next experiment.Richie Balao-Zayco.

Hi malou,My dad is from tugegarao and if you can ask your mom if she still remebers Hotel Olmpia that made longanisa. Our cook tonio died with the recipe. Well at least with the measurements. My aunts still remember the ingredients but dont know the portionings since tonio would do one whole plangana of it. Im so happy to have discovered skip to malou. Will surely try the recipe. I so missed the taste with matching fried rice from the oil it was cooked. More power to skip to malou!Richie

Hi Richie, thank you for your comment. I grew up in Tuguegarao so I definitely know Olympia Hotel. I personally know a lot of the Balao clan too.

Thank you for stopping by and leaving a comment.I truly appreciate it. Comments such as yours keep me going. I hope you will be able to make longanisa soon just the way Tonio did before.Good luck and I hope to see you around STM!Best,Malou

Hi Malou. My cousin mentioned your longanisa and I was thrilled that you posted the recipe. I did not grow up in Tuguegarao however I experienced spending my summers over there with my family. My dad was from Tuguegarao. I remember eating longanisa breakfast, lunch, dinner and even during merienda with Pandesal. I miss it so much. I wish I can smuggle this from the PI, LOL.Johanna from NY

Hi Johanna,Thank you for your sharing your Tugue experience and your longanisa memories. :P... i posted that so that we don't have to smuggle Longa from tugue anymore hehe. it's simple i hope you could try it.best,malou

this is definitely a recipe for me to try. my husband is from tugue and this is his fave. i can't tell you how he has contemplated the many ways of smuggling this back to the states. now we won't have to ... i have a sausage attachment for my mixer but the water bottle trick would work as well ... my only concern would be the air drying technique. do you just hang it in your kitchen? in the refrigerator? i just have the image of the longanisa hanging in the palengke!

thanks again for this recipe. the last time i had this it came from pinky joy's organic farm - it wasn't as good because it didn't have all that "good" fat!

this is definitely a recipe for me to try. my husband is from tugue and this is his fave. i can't tell you how he has contemplated the many ways of smuggling this back to the states. now we won't have to ... i have a sausage attachment for my mixer but the water bottle trick would work as well ... my only concern would be the air drying technique. do you just hang it in your kitchen? in the refrigerator? i just have the image of the longanisa hanging in the palengke!

thanks again for this recipe. the last time i had this it came from pinky joy's organic farm - it wasn't as good because it didn't have all that "good" fat!

hello jen, thank you for the comment. I know Pinky as she's one of my besties in Tugue. Wait up are you talking about Pinky Lim? So glad you found my longanisa post. Ok for your question you could just hang it in your house then. Use a rack to do it. This is done to basically dry it out a little bit. You could also bake it at 180 just to dry it a bit. I hope this helps. if not email me at malounievera@gmail.com. thanks again jen,malou

Afu, Malou! I am glad you posted the recipe of our tasty Tuguegarao longanisa! There are several recipes and tips from other sausage makers that I am kitchen testing with your recipe. If they work well, I shall let you know so you can try it too. Thanks again for posting this recipe. It is making me homesick so I am in the kitchen right now trying my hand at this!

Hi, Malou, thanks for sharing. My fave food are adobo and langonisa, the garlicker, the better. My husband has been pining for the Vigan ones, and I'm afraid the commercial variety available is not up to par, so I don't buy them as they're like crushed cardboard to us, not enough fat and garlic. Your Ibanag longanisa seems so much like it, might even be better, with the garlic and fat you talk about. I wonder if your bayaw would consider selling some so we can taste it, no offense meant, just that my rotator cuffs on both shoulders are shot, so I can't do much in the kitchen anymore. Thank God we have our son with us, who, btw, doesn't like fat, or we'll be eating take out all the time. He mostly does pasta dishes and salads, which he does well, they're not Filipino food, which we pine for. I made sure all our sons can cook so I know they won't starve, little did I know one would end up cooking for us when I'm unable to. God is good!We live in Palm Coast, 1 1/2 hour from Orlando, between Daytona Beach and St. Augustine, and we wouldn't mind driving to pick them up, if he can. That's how drooly we are with it...lol Thanks for taking the time from your busy schedule to share your wonderful recipes with us. I'm sorry I can't do much anymore in my 70's, otherwise I would have been trying your recipes because my husband's tastebuds, and mine, only enjoys Filipino foods.I wish you success in your endeavors. I hope you realize that you're doing a great service to all Filipinos, and other nationalities who loves our food, wherever they may be, because they are able to prepare them like we do back home, using your recipes, so thanks again, Malou.Wishes for continuous success in whatever you do...

It took me 6 months to finally try this recipe and I have to say my hubby (who just came back from a 3 week vacation in Tugue) was impressed with the flavor of this longanisa.

I had to make it skinless because I couldn't find the casing anywhere so it took away from the authenticity - I couldn't get it "tostado" but everything else was spot on. I am now on the hunt for the casing so I can make an authentic Ybang Longanisa.

Hi, im so glad i found this site :) been looking for this recipe for quite some time, i have a question though, im currently here in KSA and as you know, pork is not allowed here, Can I just use beef and omit the casing instead? thanks so much :)

Hi Kathy,I just made beef longanisa patty yesterday using this recipe. I added brown sugar and pineapple to make it sweet. It worked perfectly. Don't overmix the ground beef so as to get the texture.Let me know how it goes. Thanks,malou

Hi Babes,If you don't have any casing, just mold them into a sausage shape and wrap it with wax paper. Put it in the freezer to firm up the shape. It's also good to keep its shape when fried. thanks for asking,Malou

Hello! I am excited to try this recipe. I just want to know how long do I need to air dry the longganisa? Thank you so much! I have been craving for this. Nakakasawa na rin kasi yung nabibili sa Asian store. God bless.

Hello! I am excited to try this recipe. I just want to know how long do I need to air dry the longganisa? Thank you so much! I have been craving for this. Nakakasawa na rin kasi yung nabibili sa Asian store. God bless.

Hi Malou. I will try your recipe this weekend. I do miss our native longganisa. I grew up in Ermita and studied from preK to HS in St. Paul. I've been here in the US since 1997. The longganisa sold in Phil stores are sweet which honestly I hate. Even the Vigan longganisas i bought caramelize as well so its not authentic. Thanks for sharing .....

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Malou Nievera is the creative driving force behind the food blog, Skip to Malou, named one of Babble’s Top 100 Food Mom Blogs. She acts as the blog's recipe developer, writer, cook and photographer. She shares her easy and simple recipes with a focus on Filipino food. She also shares her recipes in her YOUTUBE channel, TheSkip2MalouShow.